Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system

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Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

(2012) A. Bonanno et al.   JOURNAL OF DAIRY SCIENCE

Variation in fatty acid composition of milk and cheese from cows grazed on two alpine pastures

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Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid content of milk fat

(2010) Raffaele Romano et al.   INTERNATIONAL DAIRY JOURNAL

Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

(2010) Raffaele Romano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Variation of fatty acid and terpene profiles in mountain milk and “Toma piemontese” cheese as affected by diet composition in different seasons

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Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese

(2009) A. Buccioni et al.   INTERNATIONAL DAIRY JOURNAL

Application of Near-Infrared Spectroscopy as an Alternative to Chemical and Color Analysis To Discriminate the Production Chains of Asiago d’Allevo Cheese

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